by Regan Bervar | Oct 22, 2021 | General Featured
“When the going gets weird, the weird turn pro.”
by Luke Schmaltz
Fear and Loathing in Aspen — a forthcoming film set in Colorado’s most notorious mountain town — is packed with parallels to current issues, rich with the warm, grainy texture of 20th Century celluloid, and thick with finely tuned, bittersweet irony.
Unlike predecessors, this film offers a more subtle, nuanced interpretation of the outlandish escapades of the late writer — Hunter S. Thompson. Director Bobby Kennedy III delivers a concise, thoughtful, and well-rounded narrative of Thompson’s 1970 run for Sheriff of Pitkin County, Colorado, on the Freak Power ticket.
Hit Movie: Fear and Loathing in Aspen is a direct hit with many of today’s hot-button issues.
In one scene, Thompson (masterfully played by Jay Bulger) says, “The freaks — they’re everywhere … and they can vote.” He continues his commentary on the local counterculture with more poignant observations, “One of the main things I’ve learned out here is there are all kinds of very capable people wandering around with no place to use their energy. If we can put this energy to work, we’ll have a helluva tool on our hands.”
Throughout the piece, Bulger, who bears an uncanny resemblance to his subject, manages to deliver a convincing portrayal of Thompson while somehow avoiding the character tropes, overblown mannerisms, and hyper-exaggerated speech patterns Thompson’s persona has elicited from those who have portrayed him in the past. Here, viewers are treated to a glimpse into the psyche of a deeply complex character without having to endure the gallivanting around and flailing about of cinematic forebears. Rather, Bulger delves deeper into the humanity of the character, using a somewhat even-keeled anchor point to mount emotional plunges and manic ascents.
Visually, the film pays on-target homage to the wobbly, hand-held 8mm footage that captured many moments of the actual events in the story. Kennedy masterfully rotates between smoothly edited, narrative scenes, and grainy handheld sequences that, were it not for impeccable continuity, could be mistaken for amateur found footage from 1970.
Parallels Abound
Although the story is 50+ years old, the film zaps a cattle prod to a number of today’s hot-button issues. Thompson’s Freak Power party runs the very essence of a grassroots political campaign, echoing current political concerns such as voter reluctance, voter suppression, and election fraud. Meanwhile, the “freaks” of the Aspen Valley — fringe-dwelling refugees of the status-quo — are eerily reminiscent of the drug-addled tent-dwellers of today’s Denver, although in the movie they represent heroism, positive change, and social evolution. And then, there are the conservative gentrifiers who are systematically overtaking Aspen and making Thompson’s proposed utopia an all-but-impossible pipedream. Given the overrun, overdeveloped, and overpriced state of Pitkin County today, it makes you wonder how vastly different that sector of Colorado would look had Thompson been victorious.
A Brazen Platform
Portrayal: Actor Jay Bulger delivers a nuanced, spot-on portrayal of a pop culture legend.
As one would expect, his platform was as sweeping and rebellious as the man’s reputation. “We will sod the streets at once” he begins. “Rip up all city streets with jackhammers and use the junk asphalt, after melting, to create a huge parking and auto storage lot on the outskirts of town. We will change the name of Aspen, by public referendum, to Fat City, to prevent land rapers, greedheads, and human jackals from capitalizing on the name ‘Aspen.’ Aspen, Colorado, would no longer exist, and the psychic alterations of this change would be massive in the world of commerce. By this approach, making hundreds or even thousands of individuals personally responsible for protecting the animals, fish, and birds that live here, we would create a sort of de facto game preserve without the harsh restrictions that will be forced on us if these bloodthirsty geeks keep swarming in here every autumn to shoot everything they see.”
Acerbic, To Wit
In Character: Jay Bulger stays entrenched in character throughout the film.
Alas, the irony that Bobby Kennedy III deals out to viewers is deeply poetic. He skillfully helms a cinematic vehicle that is clearly aimed at the establishment, the status quo, the Good Ol’ Boys Club that his grandfather and great uncle (Bobby and John F. Kennedy) attempted to topple.
While the outcome of Thompson’s run for Sheriff of Pitkin County is well known, Fear and Loathing in Aspen is not to be dismissed for simply retelling the bittersweet parable of an American underdog. Lest it be forgotten, this country was founded by rebels with revolutionary thinking and radical solutions. As Bulger soliloquizes at the end of the third act, “If you ever get the chance to sweep the fatbacks off their feet, don’t f@*k it up.”
Fear and Loathing in Aspen is indie filmmaking at its finest, hearkening back to the glorious cinematic movement of the 1990s where formula, big name actors, plotless blather, and CGI sensory overload were not the order of the day. This film deserves a fair shot at the permaculture, for sheer entertainment value as well as historical significance. Should you crave a cinematic experience that requires a bit of thinking, a fair modicum of empathy and a healthy sense of the ridiculous — this film is for you.
by Regan Bervar | Oct 22, 2021 | Main Articles
A User’s Guide To Navigating DIA During The Busy Winter Months
“I’m one of those people at the airport holding a pillow like a little kid.”
by Luke Schmaltz
Every holiday season, in the far northeast corner of gerrymandered Denver County, Denver International Airport bustles like a series of big top circus tents swarming with activity. Somewhere around the beginning of November through the new year, this hub of hustle begins to sing with every possible tone of neurosis brought on by the madness that is inherent to holiday travel.
Thousands of Denver residents, in their obligatory impetus to see their loved ones every year, scramble out of bed during the wee hours, grab their luggage, and head out to what may unfold as a day without incident or — more likely — an experience that reads like a migraine-inducing travel nightmare. The problems begin when you get in the car and head toward Peña Boulevard and can continue to the security lines, the concourses, and beyond. Thankfully, there are a few steps you can take for navigating this gauntlet of woe which may help your excursion to be a tolerable one at the very least.
Get There For Cheap
Real Estate entrepreneur Tyson Murray has figured out the hassle-free secrets to DIA travel.
Denver realtor and onetime DIA bartender Tyson Murray offers a few insider tips from a guy who used to commute to the airport multiple times a week for several years. He emphasizes the importance of not driving as a means of saving time and money while avoiding unnecessary stress. “Driving to DIA sucks,” he attests. “It’s expensive to park there, and as of late, there have been a rash of car thefts and break-ins in the parking lots. The train is cheap ($10.50 each way), reliable, always on time, and super easy. It’s 35 minutes from Union Station to DIA,” he says. Additionally, it is important to note that due to staffing shortages related to the Covid-19 pandemic, the Mt. Elbert and Pikes Peak shuttle parking remain closed.
Connect With Ease
Folks who are willing to forgo the autonomy of driving their own car can discover a respite of convenience amid the headaches of traffic and parking. “Going to DIA has never been easier in my opinion,” Murray explains. “I love taking the Light Rail from Union Station. I love that building and I’ll take any excuse to hang out there for a few minutes.” Murray also offers a valuable tidbit about circumventing long security lines. “If you disembark from the Light Rail at the South Entrance and South Security Check line, take the extra five minutes to walk to the NORTH Security Check line — it’s usually less crowded. Or, if you don’t mind walking an extra half mile or so, go upstairs to the Pedestrian Bridge security and catch the train from Terminal A if you need to go to Terminals B or C. Also, usually much faster.”
Arrive Far In Advance
Murray also urges travelers to be extra vigilant with their timelines. “Get there early,” he exclaims. “I’m the guy who would rather be an hour early than 10 minutes late, So, I always go at least a half hour before I need to, which means getting to the airport two or so hours before my flight boards. It just takes away any stress or anxiety if there are delays in security or service, which there will be. And it leaves ample time for the obligatory airport Bloody Mary.”
Keep It Together
The Denver International Airport awaits travelers like a big-top circus tent brimming with barely-controlled chaos.
Meanwhile, the manager of DIA’s Tapas Sky Bar and Little Man Ice Cream — Zeth Pedulla — offers a few critical insider tips for a positive DIA experience. Primarily, he stresses the importance of keeping your head together and avoiding a compromised mindset which can result in rude, inconsiderate behavior toward airport employees. “Don’t get shit-faced hammered. That’s rule number one,” he says. “There is absolutely too much going on these days at the airport for you to be smashed. There are four bars on Concourse C from where you get off the train and where I am at (Tapas Sky Bar). I know that there can be delays but pace yourself. My staff and I have to not serve or cut people off all the time. This is where you see people lose their shit. There are several types of security that work at DIA, and they are just waiting for something to happen. I have seen everything from DPD refusing to let people on their flights all the way to TSA saying you’re not ever flying again. Ouch!”
Remember How To Read
DIA travelers can experience problems when they succumb to rudeness, drunkenness, drug use, illiteracy, and nudity.
Wandering around in circles at DIA happens when people panic and fail to be able to read large print English on signs posted everywhere. Pedulla cites this as one of the most common tells of a person having a bad day at the airport. “Some travelers become over-stimulated by all the hustle and noise, and they forget the fundamental skill of finding their way by reading signs,” he says. “There is signage everywhere indicating where the restrooms are. It’s the same for the terminals and baggage claim. There are signs at least every 20 feet or so telling you where to go.”
Keep Your Shirt On
Pedulla goes on to explain how the hysteria inherent to holiday travel can really take a toll on some people — eliciting terrible, outrageous, unbelievable behavior. “All the time, I have entitled people tell me ‘I need service now because I have a plane to catch!’” Pedulla says, “Guess what? Everyone has a plane to catch. DIA bars are designed to be fast. Everyone gets served in order so just be cool and you will be served in a timely manner.” Rude behavior from bar and restaurant patrons can escalate to other odd activities which can permanently hinder someone’s travel plans. “I have gotten pretty close with the cops out here and boy, do they tell some stories.” Pedulla explains. “Drug use in bathrooms is a big one. Everything from people getting caught shooting heroin to smoking meth. Nudity happens more than you would think. The one that gets me the most is when people try to jump security to get to their plane. Why in the hell would you think that’s a smart idea?”
Sure, there are plenty of things that can obstruct your path to the skyway at DIA. But, if you plan far in advance and keep a level head, you just might make your destination without getting lost, getting arrested or otherwise embarrassing yourself. Bon voyage.
by Charles Bonniwell | Oct 22, 2021 | Feature Story Bottom Left
Yes it was on Friday the 13th, a day steeped in mythology as a day of ill omens, in March of 2020, that President Donald J. Trump speaking in the White House Rose Garden, declared a national emergency that could free up $50 billion to help fight the pandemic and said that he was empowering the secretary of Health and Human Services to waive certain laws and regulations to ensure that the COVID-19 virus can be contained and patients treated.
“To unleash the full power of the federal government … I am officially declaring a national emergency,” Trump said.
“Two very big words,” he added.
Yes, they were and marked the beginning of the end to his presidency. The concept was to institute on a state-by-state basis lockdowns, mask mandates, and social distancing so that COVID-19 cases would be spread over a longer period so that ICU beds and ventilator machines would not be overwhelmed. All we had to do was go on a stay-at-home vacation for 15 days and all would be well. Approaching the two-year anniversary of that declaration we cannot be amazed at our overwhelming naiveté.
The result was a long-term worldwide recession, the loss of personal freedom, and liberty throughout the once called “Free World” from Italy to Australia, and the imposition of the “dictatorship of the public health bureaucracy.” If Karl Marx had only realized that the overthrow of democracy and capitalism did not require a bloody revolution but simply a public health mandate, we could have saved tens of millions of lives. In China, the apparent source of COVID-19, and the only remaining major country with a communist government, perhaps they did. They closed the city of Wuhan, China, from the rest of China but opened Wuhan up to the rest of the world. No COVID-19 recession for China but a recession for the rest of the world. Brilliant!
Of course, Trump was not the only politician to egregiously suffer due to that fateful Friday the 13th. Democrat New York Governor Andrew Cuomo initially rode the COVID-19 wave to great adulation, even garnering an International Emmy for his daily COVID briefings. In the end, however, he had to resign in disgrace in part from of the discovery that his dictates that nursing homes had to take in contiguous COVID-19 patients cost thousands of lives, which he fraudulently tried to hide. The coup de grâce came with the revelation that the so-called “LuvGov” was, in fact, a serial sexual harasser.
But what if Trump had ignored the advice from ever contradicting Dr. Anthony Fauci and the highly political Center for Disease Control and Prevention, and rode through the Ides of March doing nothing but shepherding through the development and distribution of vaccines for COVID-19. The one European country that ignored all of the lockdown mandates and impingements on civil liberties was surprisingly, Sweden, headed by the Swedish Social Democratic Party. From the beginning of the COVID-19 pandemic, the Public Health Agency, Folkhälsomyndigheten, embarked on a de-facto herd immunity approach, allowing community transmission to occur relatively unchecked. There were no mandatory measures taken to limit crowds on public transport, in shopping malls, or in other crowded venues, while recommending only a limit of 50 people for gatherings. Sweden’s mortality rates were lower than the European Union and the United States and its economy prospered.
In America, states like Nebraska, Wyoming, and Florida, which limited and quickly lifted COVID-19 restrictions appear to have weathered comparatively well when put up against highly restrictive states such as New York and California. Colorado, under Governor Polis, took a somewhat middle ground and at least did not go with the Draconian measures adopted by states such as Michigan, under the leadership of Governor Whitmer. In Denver we did get to see up close and personal the hypocrisy of the political elites when Mayor Hancock was at DIA texting to city employees not to travel over the Thanksgiving holidays, while he was heading to Texas and Mississippi to spend the holidays with family.
Was it all worth it? The autocrats and authoritarians and their admirers on the left and right will tell you it was. They certainly learned how easy it is to cower and control a populace. But at least for some the lesson learned is that next time they tell us the equivalent of it is just “15 days to flatten the curve” we know what they mean. It is time to again destroy liberty and freedom for as long as they can possibly get away with it.
— Editorial Board
by Mark Smiley | Oct 22, 2021 | Travel
Pitmasters From Across The Country Served Their Award-Winning BBQ To Attendees
by Mark Smiley
Friendly Competition: The two Colorado BBQ restaurants that were part of the 3rd Annual BBQ Festival in Denver posed with Alex Knight, Sales Representative with sponsor Ole Hickory Pits. From left to right: Jodi and Keith Segura, Woodhill Small Batch BBQ; Alex Knight, Ole Hickory Pits; and Jason Ganahl, GQue BBQ.
Some of America’s most award-winning BBQ pitmasters descended upon the Mile High City for the 3rd Annual Denver BBQ Festival which was held September 17-19, 2021, in the parking lot at Empower Field. They served their BBQ to attendees over the course of the weekend.
Ole Hickory Pits was a major sponsor of the event and they provided commercial pits for all pitmasters to cook on throughout the weekend. Ole Hickory Pits manufactures and markets state-of-the-art commercial, competition, and residential barbecue smoker ovens, in addition to barbecue equipment, sauces, seasonings, and lifestyle products.
A total of 12 pitmasters from eight states served over 30,000 pounds of meat. This festival is not a competition, just an opportunity for attendees to purchase BBQ they would not normally be able to acquire in town.
Local Favorite: Jodi and Keith Segura from Woodhill Small Batch BBQ had the longest lines of any of the restaurants in attendance at the 3rd Annual BBQ Festival.
However, two local favorites were on hand, GQue BBQ and Woodhill Small Batch BBQ. Having hometown advantage must have helped Woodhill Small Batch BBQ from Littleton. They were the only BBQ pitmaster that needed extra barricades set up on Friday night due to long lines. “We didn’t anticipate having the longest line last night [Friday, September 17],” said Keith Segura, co-owner of Woodhill Small Batch BBQ. “I guess it was hometown advantage.”
Segura grew up in Sterling, Illinois, in a subdivision of 20 homes on a farm. As a kid, he fondly remembers pig roasts and eating sweet corn with salt and butter. “That memory was always in my mind ever since I was a kid,” said Segura. “I said when I grow up to be an adult, I want to do that same thing.”
And do the same thing he did, along with his wife Jodi, whom he met when she pulled him over for speeding when she was on state patrol. Now, they enjoy running the food truck and catering business together. The name Woodhill comes from Jodi’s family’s farm name in Illinois. And the name Small Batch comes from when they first started out and only did small batch BBQ for breweries such as Breckenridge Brewery.
Now, you can find Woodhill Small Batch BBQ’s truck at Max Taps Brewery in Highlands Ranch (November 13), and Living the Dream Brewery in Littleton (November 20). There you can surely find brisket and ribs which are Segura’s favorite meats to smoke. And you may also find their famous “twinkie” which has jalapeno stuffed inside with bacon wrapped on the outside.
For more information, visit www.woodhillsmallbatchbbq.com or on Facebook and Instagram @woodhillsmallbatchbbq.
Championship BBQ In Colorado: Jason Ganahl, owner of GQue BBQ in Colorado, displays his famous homemade kettle chips at the 3rd Annual BBQ Festival in Denver.
No stranger to great BBQ, Jason Ganahl, owner and pitmaster of GQue BBQ, is proud to be the only championship BBQ restaurant in Colorado. It opened its first restaurant in Westminster six years ago. GQue also has locations inside Empower Field, Park Meadows Mall, and a new location in Lakewood opening next month. “We are out here sharing our food with everybody else,” said Ganahl. “We are spreading the wonderful flavor of smoked meat like BBQ sauce.”
Ganahl rejects the idea that Colorado has a hole in great BBQ in the state. He concedes that the perception is that places like Kansas City, Memphis, and St. Louis have the solid reputation of good BBQ that you can find every five miles. “I think over time, over the course of the next 8-10 years, hopefully more and more people will appreciate what I’ve long appreciated, being from the Midwest, and that’s the flavor you get from a delicious piece of smoked meat,” said Ganahl.
Once that reputation builds it will force each BBQ establishment to elevate its game which Ganahl welcomes. “We eliminate the word complacency from our vocabulary,” said Ganahl. “Success is rented every single day. You have to go out there and earn it. I feel like if we show up every single day and we cook the food the way it’s intended to be cooked, and we deliver it in an inviting and appreciative way, then the sky is the limit. That is the challenge with multiple locations, and lunch and dinner service.”
For more on GQue BBQ, visit www.gquebbq.com or follow them on Facebook and Instagram @GQueBBQ. Visit their website and sign up for their email alerts to receive a coupon for a free pulled pork sandwich.
Black’s Barbecue: From left to right: Barrett Black, fourth generation owner of Black’s Barbecue; Kent Black, third generation owner of Black’s Barbecue; and Eric Lenderman, Manager, Operations at Black’s Barbecue, served their famous brisket and sausage at the 3rd Annual BBQ Festival at Empower Field.
Another well-established BBQ restaurant with multiple locations in attendance was Black’s Barbecue, the oldest BBQ restaurant in Texas. Black’s was started in 1932 in Lockhart, Texas, which is known as the official barbecue capital of Texas. Black’s Barbecue was originally founded as a meat market and grocery during the Depression after a poor farmer and cattle rancher named Edgar Black made a handshake deal with a friend who wanted to open a meat market.
As third generation pitmaster Kent Black explains, his grandfather Edgar had heart problems and asked his son, who was an accountant for Exxon, to help at the restaurant for six weeks while he recovered. Six weeks turned into 50 years of growing the business. Edgar Sr. died in 1962, at which point Edgar Jr. and his wife Norma Jean took over the business. Edgar Jr., who passed away in 2017 at the age of 91, left the restaurant to Kent who now runs Black’s Barbecue’s four locations along with son Barrett.
Sponsor: Made Here beer was a sponsor of the 2021 Fest
And Kent’s mom, who is 90, still comes into the Lockhart restaurant from time to time. “She’s the boss,” said Kent Black, owner and pitmaster of Black’s Barbecue. “When she walks into the restaurant, it is like Elvis walking in.” All of the side dishes at the restaurant are based on her recipes.
Black claims his father was the first to barbecue brisket in the 1950s. And now, that is Black’s Barbecue’s signature dish. Black’s Barbecue’s homemade sausage was also served at the BBQ Festival. The sausage recipe has remained the same over 90 years and they make it in small 100-pound batches.
For more information or to order meat to be shipped to your home, visit www.blacksbbq.com.
Having generations of pitmasters working side by side and eventually taking over the business is common in this tight-knit world. That is true for Leslie Roark Scott, known as the BBQ Princess, who learned from her dad at a young age. Her dad was an award-winning pitmaster and as a teenager, Roark Scott learned how to cook ribs and would present them to judges. Her dad let her fly on her own and face the judges’ questions by herself.
That built her confidence and allowed her to become the first female to win a grand championship on the Memphis circuit back in 1992. She remembers driving four hours from college to help her dad at a competition. “BBQ is what tied us and kept us tied together,” said Roark Scott, owner and pitmaster of Ubon’s Restaurant in Yazoo City, Mississippi.
BBQ Princess: Leslie Roark Scott from Yazoo City, Mississippi, was among one of the 12 pitmasters serving her BBQ over the September weekend.
Ubon’s opened in 2004 and in 2011, Ubon’s began participating in festivals. “About 10 years ago, we slid into the festival scene because what we figured out is where our joy comes from is watching people get excited about food that they haven’t tried before, and offering them an experience that’s hands-on,” said Roark Scott. “I also have the chance to leave Mississippi and shine a different light on my home state. I really feel like festivals like this make people more aware [of good BBQ]. If you’ve never had really good brisket and you get here and you eat brisket from Black’s, you say I’m not putting up with crap anymore.”
For more information on Ubon’s Restaurant, visit ubonsbbq.com and follow them on Instagram and Facebook @Ubons.
Blues Hog Barbecue made a big splash at this year’s festival with music playing and a whole hog on the pit (of which they handed out samples to attendees in line). Blues Hog was the 2021 World Champion in pork shoulder and they served this dish along with a pineapple slaw. Their customers from back home came [Washington, Missouri] to help prepare and serve the food.
“When we go to these regional events, we like to get our customers involved so they can enjoy it,” said Joey Machado, Marketing Director for Blues Hog Barbecue. “Denver is a really nice event. They get about 30,000 people over the whole weekend. I was leery because of the year that it is. That maybe we wouldn’t get as many people as we thought were going to. We honestly have had a ton.”
Blues Hog: Joey Machado, Marketing Director for Blues Hog Barbecue always learns something new at competitions and festivals.
Blues Hog makes sauce, seasoning, and charcoal, which are all available for purchase on their website and select stores in the Denver Metro area. When asked about the secret to good BBQ, Machado had a quick answer. “The secret to BBQ is passion,” said Machado. “The willingness to make mistakes is what makes you really good at BBQ. You can go online, you can watch YouTube videos, you can read books, and do everything else. But if you’re not making mistakes in your backyard and understanding what you have to do, that’s it, that’s the best way to learn BBQ. At the end of the day, I BBQ to put smiles on people’s faces.”
There were plenty of smiling faces at this festival. Mark your calendar for Father’s Day weekend in 2022 as the 4th Annual Denver BBQ Festival will roll into town again. Visit www.denverbbqfest.com for all information and updates.
